Rustic bread with walnuts

Kneading time: 10´

Temperature of the dough: 23 ºC.

1st Fermentation of the dough without dividing: 1h 30'.

2nd Fermentation of a piece of the divided dough: 45´

3ª Fermentation of a formed piece: 1h 30 minutes

Baking time: 20-30'

Temperature of the oven: 250 ºC.

METHOD

• Mix the water and the flours at slow speed.
• Autolysis of 1 hour.
• Add the sourdough, yeast and salt. Mix 7 minutes at slow speed.
• Knead it for 3 more minutes at medium speed and add the chopped nuts and the water little by little.
• Ferment for 1h 30 minutes.
• Divide it into pieces of 550 g and round them.
• Leave them to rest for 45 minutes.
• Form sticks without making an end.
• Fermentation of 1 hour and 30 minutes
• Cooking at 250 ºC for approximately 20-30 minutes.